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1/3 Photos of Thai Green Curry
I first learnt how to make this on a cooking course in Thailand back in 2006 and it’s been my favourite dish to make ever since. In fact it’s probably down to this cooking course that I really got interested in cooking. The great thing about Thai curries are that you can make them as spicy or as mild as you like - in Thailand they have them HOT! Nearly all of the ingredients on the list should be fairly easy to find - if your struggling, you can replace the galagal with ginger and use normal basil leaves instead of the Thai sweet basil although it will taste slightly less authentic. If you live near a China town or specialist oriental store then get yourself down there and see what you can find! Taken from my blog at: http://onceuponathyme.wordpress.com/2008/05/18/thai-green-curry/
Units: US | Metric
Serving Size: 1 (729 g)
Servings Per Recipe: 2
The following items or measurements are not included:
kaffir lime leaves
green curry paste